Grilled Eggplant Caprese

Oh, sweet eggplant. Paired with tomatoes, basil, oil and balsamic, this purple beauty really shines.

If you are enjoying an abundance of tomatoes from your garden or farmer's market, this dish is a great way to put that fresh summer taste to work. The eggplant caprese makes a great side salad, appetizer or vegetarian main dish.

Never grilled eggplant before? It's a quick way to get a mellow, smoky flavor, and the eggplant will hold up well the next day, too. If you like, you can grill the eggplant ahead of time.

If you are like me and just can't get enough of grilled eggplant, try these dishes, too — Grilled Eggplant with Chimichurri Sauce or Grilled Eggplant Salad. 

Mangia! Mangia!
Andrea

Grilled Eggplant Caprese

1 medium eggplant, sliced into 1/4 slices
Olive oil (about 1/2 cup, plus more for drizzling)
Balsamic vinegar (about 1/2 cup, plus more for drizzling)
4 to 5 medium tomatoes, sliced
15 basil leaves, divided
1 pound fresh mozzarella, sliced
Salt and pepper to taste
Fresh salad greens, optional

Heat your grill to medium. Brush both sides of eggplant slices with olive oil and balsamic vinegar.

Place eggplant slices on grill and cook until lightly browned, about 3 to 4 minutes. Turn over and grill another 3 minutes or so, until eggplant is softened and nice grill marks appear. Remove from grill and set aside.

Layer salad greens on a serving platter. Arrange eggplant slices on greens. Top each piece of eggplant with a slice of mozzarella cheese, 1 basil leaf and a slice of tomato. Drizzle with olive oil and balsamic vinegar.

Slice any remaining basil leaves into thin strips and sprinkle on top of eggplant stacks. Add salt and pepper to taste.

White Wine Mussels

Have you ever put off making a dish that you love, because you think it will be a big pain, and then you finally do, and it was super easy? For me that dish: mussels.

We love mussels. We being hubby Jeff, daughter #2 Penny and me. In fact, Penny, 8, ordered mussels for her Groundhog Day birthday dinner last month. Come Valentine's Day I decided to finally cook mussels.

People, mussels are like the quickest, easiest thing ever. I'm no wondering how often I can get away with make them. I'm going to change it up, using other ingredients like beer, curry and coconut milk.

The moral of the story is, don't put off cooking your favorite dishes. Get in the kitchen, and make it happen!

XOXO,

Amy

PS: How many mussels do you need to feed your crew? From my online research, I found that three pounds — along with some crusty bread — will generally serve as the main course for four people. You can stretch that further if serving mussels as an appetizer. Two pounds was plenty for dinner for me, Jeff and Penny. 

White Wine Mussels

2 tablespoons butter

4 garlic cloves, minced

1/4 teaspoon red pepper flakes

1 lemon, zested

1 shallot, finely chopped

2 cups white wine

Freshly ground black pepper to taste

2 pounds mussels, cleaned and debearded (You have to pull away beard-like hairs from where the shell is closed.)

Large handful of flat-leaf parsley, roughly chopped

Melt butter in a large stock pot over medium heat. Add garlic and let sizzle until fragrant, about 30 seconds. Add red pepper flakes, lemon zest and shallots, stirring for about 45 seconds.

Pour in the wine and season with black pepper. Bring broth to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.

Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot and cook until all the shells are open, about 1 to 3 minutes. Do not overcook!

Serve with crusty bread, which is perfect for dipping in the yummy broth. BTW, don't try to eat any mussels that didn't open.

Stuffed Bread

This time of year it's nice to get cooking with the kids in the kitchen. My brother Greg visited last weekend and we made stuffed bread (aka, pizza rolls).

I used to make these in my pre-kid days, when the husband and I spent our weekends watching various sporting events with friends.

The rolls are easy to prepare and they make for a quick dinner that goes nicely with a salad. These also make great appetizers, snacks and party or lunch-box fare.

Our favorite part? You can dress them up or down, make them sweet or savory and really use any kind of filling you want. We made three stuffed breads: pepperoni, sausage supreme and taco. Other ideas: brie, cranberry and nut; peanut butter and jelly, etc.

Just remember not to overstuff the bread, or you'll end up with the filling exploding out of the bread and onto the pan (which might even happen anyway.)

Mangia! Mangia!
Andrea

P.S. If you like this recipe, check out more of my brother's creations by searching #gregssundaydinner on Instagram and Facebook.

Pepperoni Stuffed Bread

1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup tomato sauce, plus more for dotting on top
6 slices provolone cheese
Pepperoni slices (about 1/2 a package)
1/2 cup shredded mozzarella cheese

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.

Spread tomato sauce in a thin layer on the dough. Top with the provolone slices. Add the pepperoni slices.

My son Sam and my brother Greg working on the pepperoni roll.

Top with shredded mozzarella. Dot with small dabs of additional tomato sauce.

Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.

Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top.

As you can see, some of the filling escaped from one of our stuffed breads.

Let stuffed bread cool a bit before cutting.

Sausage Supreme Stuffed Bread

1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup tomato sauce, plus more for dotting on top
6 slices provolone cheese
3/4 cup scant cooked sausage crumbles
1/2 cup thinly sliced bell pepper
1/2 of a small onion, thinly sliced
1/2 cup shredded mozzarella cheese

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.

Spread tomato sauce in a thin layer on the dough. Top with the provolone slices. Add the sausage crumbles, pepper and onion slices. Top with shredded mozzarella. Dot with small dabs of additional tomato sauce.

Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.

Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top. Let cool a bit before cutting.

Taco Stuffed Bread

1 package refrigerated pizza dough (not thin crust)
1/2 to 3/4 cup salsa or taco sauce, plus more for dotting on top
6 slices cheddar cheese
3/4 cup scant cooked taco meat (use your favorite)
1/2 cup thinly sliced bell pepper
1/2 of a small onion, thinly sliced
1/2 cup shredded cheddar cheese

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Unroll pizza dough onto parchment and gently spread it out to a rectangle shape.

Spread taco sauce or salsa in a thin layer on the dough. Top with the cheddar slices. Add the taco meat. Top with shredded cheddar. Dot with small dabs of additional taco sauce or salsa.

Starting with a short side of the dough, gently roll the dough up. Smooth out and seal the opposite end of the dough. Pinch the ends together and tuck them under the roll.

Reduce oven heat to 375. Bake stuffed bread for about 30 to 40 minutes, or until the bread is golden brown on top. Let cool a bit before cutting.

Not to be left out, our dog Trixie also tried to get in on the action of making stuffed bread!

Savory Pesto Palmiers

I love to cook. But, here's the thing; appetizers are hard for me. And they're really, really hard if I need to bring that appetizer to a party. I have to come up with something that travels well, is still tasty at room temperature, and is easy to make because...life. Sigh.

Recently I had to bring an appetizer to a Christmas party, so I dug into the HDHH archives for inspiration. Way back in 2011 I posted a recipe for Savory Pesto Palmiers. They met all of my appetizer requirements: travels well, tasty, and easy. Plus it was high time I took some updated photos. (I'm no photographer, but I thought I could do better than this.)

As I said in my original post, today's recipe is absolutely perfect for the shin-digs filling up your social calendar during the holiday season. And they sound as classy as you'll look in your hipster skinny tie. Savory Palmiers. You can prepare them ahead and pop them in the oven just before your guests arrive. Or bring them to the party already cooked. Although they're sublime straight from the oven, these palmiers are also delicious at room temperature.

Party on, dudes.

Let's get cooking!
Erin

Savory Pesto Palmiers
From The Barefoot Contessa. Originally posted November 2011.
Makes 50-60 appetizers

1 package frozen puff pastry, defrosted
1/4 cup prepared pesto
2/3 cup crumbled goat cheese
1/4 cup finely chopped sundried tomatoes
1/4 cup toasted pine nuts
Salt

Unfold one of the puff pastry sheets onto a lightly floured board or parchment paper. Roll it out slightly using a rolling pin until the pastry is about 9.5" x 11.5". (Mine was a bit bigger than this, and it worked just fine.)

Spread half of the pesto over the pastry. Sprinkle with half the goat cheese, half the tomatoes, and half the pine nuts. Season with salt.

Starting at the short end of the pastry, roll each end halfway toward the center. Then fold each end toward the center again until the folded edges almost touch. Fold one side over the other and press together gently. Transfer to a parchment lined baking sheet. Repeat the process with the second sheet of puff pastry and the remaining ingredients. Cover the puff pastry with plastic wrap and refrigerate for at least 45 minutes.

Preheat the oven to 400 degrees. Cut the rolls of puff pastry into 1/4" thick slices.

Place the palmiers face up on baking sheets lined with parchment paper. Bake for 14 minutes until the palmiers are puffed and golden. This makes about 60 appetizers, so you might need to bake them in batches. If you bake two trays of palmiers at once, make sure you rotate them halfway through so they cook evenly. Serve warm or at room temperature.

P.S. You can reheat Savory Palmiers at 350 degrees for about 7 minutes.

P.P.S. I can't help but share when my kids come to "help" when I'm taking blog pictures. Palmiers are officially toddler approved.

Amy's Pimento Cheese

I have loved and craved pimento cheese, a Southern staple, since I was pregnant with Lucy, who is 9 1/2. Fortunately, in Charlotte it's not hard to find good pimento cheese in restaurants and grocery stores, not to mention at get-togethers with friends. I just can't believe it took me this long to make my own.

On crackers or pita chips, plain or in a sandwich, I really love pimento cheese. My girls like to take pimento cheese in their school lunches. Bless their little Southern hearts. If you have never had a grilled pimento cheese sandwich ... well, get on that.

You might also consider making pimento cheese a day or two ahead of when you want to serve it. I noticed mine tasted better after it sat for a few days in the fridge; it was less mayonnaise-y than the very first day. My N.C.-born and bred friend Ashley came over several days after I made my pimento and declared, "This is very good."

XOXO,
Amy

PS: Pimento cheese joins my other Southern dishes — collards, cornbread, deviled eggs and low country boil.

Amy's Pimento Cheese

16-ounce block of extra-sharp cheddar cheese, shredded
8 ounces cream cheese softened
Scant 1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion powder — or extremely finely grated onion
1/4 teaspoon cayenne pepper (optional)
4-ounce jar of diced pimento, drained
Salt and pepper to taste

First, make sure to buy a block of extra-sharp cheddar cheese and shred it yourself, using the side of the grater that make larger shreds. Pre-shredded cheese that you buy at the store has been dusted with cellulose to keep the shreds from sticking together, which doesn't make for good pimento. And now that I know this I may never buy pre-shredded cheese again.

Place cream cheese in large bowl of electric mixer and mix at medium speed until lighter and no big chunks remain. Add in remaining ingredients and mix on medium, occasionally stopping to use a spatula to turn the mixture by hand so that all is blended together.

Refrigerate in an air-tight container a couple hours before eating. Can last a week or more in the fridge.

Don't forget to make some grilled pimento cheese sandwiches!

Watermelon Pizza

We had friends over for dinner last week. The moms and four girls went to the pool first. Between pool time and it being nearly 100 degrees out, my goal was to keep it easy and to turn up the heat as little possible in the kitchen. So, Jeff smoked a beautiful salmon. I threw together a salad and pulled out the pasta salad I'd made the night before. For dessert, I thought it would be fun for Lucy and Penny and their friends Hannah and Sophie to make the watermelon pizza I'd seen in my latest Good Housekeeping magazine.

Aren't they all adorbs?

From left to right: Penny, Hannah, Lucy and Sophie hard at work making watermelon pizzas.

The girls loved making their "pizzas," but didn't love eating them so much. The "sauce" — made of cream cheese, ricotta and honey — was weird and I tended to agree. But they liked the berries and the watermelon itself, of course. In the future, I'd turn this into a fruit salad, cutting the watermelon into bite-sized chunks and mixing in the berries and a little mint. I bet they'd gobble it up.

Still, it was fun to watch and a great way to get kids involved in the kitchen.

XOXO,
Amy

Watermelon Pizza
Adapted from Good Housekeeping

1 seedless watermelon, cut into four rounds
8 ounces cream cheese, softened
16 ounces ricotta cheese
2 tablespoons honey
Couple handfuls of coconut, toasted
Variety of berries of your choosing -- blueberries, strawberries, raspberries, blackberries
Kiwi, optional but could serve as your "pepperoni"
1 bunch of mint, roughly chopped

Mix cream cheese, ricotta and honey together. Spread this "sauce" on your watermelon rounds. Next, sprinkle toasted coconut and top with berries and fruit. Sprinkle chopped mint.

Cut each round into quarters. Enjoy!

Strawberry Salsa

It's strawberry season out here in Central Illinois, which means a trip to the local you-pick berry farm. This year the timing worked out quite well as my Mom and Dad were visiting. We loaded my boys into the car and headed out for a little adventure.

After 30 minutes, we had two boxes overflowing with strawberries. About 30 pounds worth, to be exact.

What's better than berry picking with Grandma and Grandpa? Eating the fruits of your labor – and all the goodies you can make with fresh strawberries.

These babies are so much sweeter than those in the grocery store. We used them in numerous ways: strawberry milkshakes, fruit salad, strawberry smoothies, freezer jam, strawberry sauce and piled on top of angel food cake with whipped cream.

After freezing enough strawberries to fill three giant ziplock bags, I decided to try strawberry salsa.

Say hello to your new summertime appetizer and topper for grilled chicken, pork, steak or seafood. Slightly sweet and spicy, this salsa is fresh and pretty to look at, too.

I've made multiple batches already, as an easy way to use up all those berries.

Mangia! Mangia!
Andrea

Strawberry Salsa
**Note: Adjust amounts to your personal taste

2 cups strawberries, chopped
1 or 2 tablespoons pickled jalapeño slices, chopped
or
1 fresh jalapeño pepper, seeds removed, chopped
1/2 of a red onion (about 1/2 cup), finely chopped (or substitute green onion)
2/3 to 1 cup of chopped fresh cilantro
1 yellow, orange or green bell pepper, chopped
Juice and zest of 1 lime
Salt and pepper to taste
Optional: If using pickled jalapeño slices, toss in a few teaspoons of the brine to spice things up a bit more.

Combine all ingredients in a medium bowl.

Serve immediately or chill for 30 minutes or more to let flavors develop.

I served strawberry salsa with tortilla chips and grilled scallops and shrimp.

Kentucky Derby Menu

It's Derby Weekend, folks! Amy is our resident southern gal, but today I'm throwing a virtual Kentucky Derby party. Whether you're cheering on My Man Sam, Danzing Candy, or Whitmore, you're going to be a winner with this Derby Day menu.

Let's get cooking...and betting!
Erin

We're starting the party off right, with Amy's famous Mint Julep. Let's be honest, if the drinks are good, no one will really care what else is on the menu.

When you're having cocktails, you need Spiced Nuts. Make these ahead of time, then munch on them while you're supposed to be vacuuming.

Also, Deviled Eggs. Because everyone loves them. I mean, have you ever had leftover Deviled Eggs? I didn't think so.

Lightened-Up Curry Chicken Salad is next on my Derby Day menu. It feels classy enough for a horse race, but it's easy enough to prepare while you're holding a teething toddler on your hip. (Not that I know from personal experience or anything...)

Asparagus is in season. Which means in addition to being delicious, it's probably on sale. Let's guild the lily and wrap it with pork. Yes, folks, I'm talking about Prosciutto-Wrapped Asparagus Spears.

My mom makes the tastiest Butterscotch Cashew Bars, and they're requested at every church potluck. I think your Derby guests deserve to try them, too.

Because one dessert is never enough, we should serve Crock Pot Chocolate Cake, too. With a giant dollop of whipped cream, don't you think?

Our top Cinco de Mayo recipes

Need ideas for your Cinco de Mayo menu? We've got you covered from appetizers, to dinner to dessert.

We have a special affinity for Mexican flavors here at Hot Dinner Happy Home, which means there is no shortage of recipes.

Today we're serving up some of our most popular Latin-inspired dishes.

What does your family eat for Cinco De Mayo? We'd love to know!

Mangia! Mangia!
Andrea

P.S. Need more ideas? Simply type "taco" or "tortilla" or "enchilada" or "quesadilla" or "Mexican" into the search function in the upper left hand corner of this page to discover more recipes.

Taco Pie is easy, tasty and the perfect comfort food.

Tacos are fun and family friendly, especially when the kiddos get to build their own. Skip the packet and give DIY Taco Seasoning a try.

Amy's Guacamole is the perfect appetizer or topping for tacos — or any of the these dishes.

Crockpot Queso is a yummy way to honor Cinco de Mayo, especially as an appetizer.

Enchilada Casserole is spicy, cheesy and a great weeknight meal.

Don't forget dessert. These Cinnamon Crisps are a great way to end the meal.

Amy's Yummy Year

This time last year, my friend Erin invited my friend Andrea and I join her on this delicious blog she created. Andrea and I bellied right up. Thank you, Erin for the creative culinary outlet. It's been a sweet year blogging with two awesome foodie friends who share the goal of putting food on the table and keeping the tradition of family dinner alive.

Here are some of my happiest Hot Dinner Happy Home moments from the past year as well as some of my favorite dishes by Andrea and Erin.

Enjoy!

XOXO,
Amy

Happiest Moments

• Cooking with my kids, including "baking"  sugar cookies with them on live TV. Check out these posts:
• Good Day Charlotte Features George Girls and Sugar Cookies
• Chocolate Madeleines
• Ginger Cookies
• Smokehouse Spaghetti

• Creating Spring on Toast with Erin while my Lucy and Penny "babysat" her Danny-boy. (Love that Erin shared this memory in her Friday post.)

• Conquering the pressure cooker. See these posts:
• Midwestern Vegetable-Beef Soup
• Pressure Cooker Chicken Noodle Soup
• Pressure Cooker Potato Soup
• Shrimp Curry Under Pressure

Favorite dishes by Andrea

• Having an Italian BFF means access to recipes for classic, authentic dishes. It also means I get to know how each member of her family tweaks their own interpretations of the classics. Check  out:
• Traditional Italian Meatballs
• Sunday Gravy (Tortora family tomato sauce)
• Family Lasagna
• My favorite of Andrea's non-Italian dishes and a fantastic lighter dinner paired with a green salad: Buttermilk Spoonbread.

Favorite dishes by Erin

• Erin's Slow Cooker Thai Peanut Pork is the first HDHH dish I ever made and I chatted it up A LOT on my Facebook page. I couldn't even tell you how many friends have made that dish. Suffice to say it's a hit from coast to coast and all points in between.
• Parmesan and Yogurt Crusted Chicken is a George family go-to dinner. My younger daughter Penny requested it for her birthday dinner last month.
• I see Spiced Pecans becoming my go-to holiday party nosh. I didn't make them last year like I intended. But in 2014 my friends walked off with the few remaining nuts after the Thanksgiving feast Chez George. I don't blame them, because, after all, we call these crack nuts.

Baba Ghannouj

I'm a huge fan of eggplant (see my recipe for Grilled Eggplant Salad) and Baba Ghannouj (or Baba Ghanoush or Baba Ganoush) is such a versatile way to eat it!

This appetizer of eggplant, garlic and lemon juice is one of my favorite things to eat. It goes so well with vegetables and all kinds of bread and makes a great sandwich spread.

For the past few months, I've been trying to replicate the smoky, eggplant-forward taste of the Baba Ghannouj found at a favorite Cincinnati restaurant. Andy's Mediterranean Grille does it so well that my son Sam can't stop eating what he likes to call Baba Gagoose.

After trying recipes from many sources, I think the secret is in using just the right amount of tahini (a paste made from ground sesame seeds.) Too much and your eggplant tastes like hummus. But when you hit on the perfect number of spoonfuls, the resulting texture and slightly nutty flavor can't be beat.

That said, this is one of those dishes that I'm sure will vary with each person, so be sure to adjust the ingredients to suit your own tastes.

Mangia! Mangia!
Andrea

Baba Ghannouj

1 large eggplant
3 tablespoons olive oil, divided
Juice of 1 large lemon, between 1/4 cup and 1/2 cup
1 to 2 cloves of garlic, minced
1 to 2 tablespoons tahini
Salt and pepper to taste
Chopped fresh parsley, optional

Preheat oven to 425 degrees. Wash eggplant. Pierce the eggplant all over with a fork. Slice in half lengthwise. Brush cut sides of eggplant with 1 tablespoon olive oil. Place eggplant on a baking sheet, cut sides down.

Cook eggplant until it is deflated and soft, between 30 and 45 minutes. Remove from oven and let cool. Remove eggplant pulp from the skin and place in food processor or blender. Add 1/4 cup lemon juice, 1 clove garlic and 1 tablespoon tahini. Process until smooth. Add salt and pepper, and blend or stir to combine.

Taste the Baba Ghannouj. Add more garlic, tahini, salt and pepper and parsley (if using) to suit your preferences.

Place spread in a bowl and drizzle with olive oil. Note: Some recipes call for adding the olive oil directly into the spread. Try it – you might like it that way!

Garnish with parsley or cilantro.

Serve with vegetables and breads or use on sandwiches (such as a combo of provolone cheese, cucumbers and peppers.)

Crockpot Queso

Until very recently, I'd never made my husband's beloved Ro-Tel cheese dip. But then our Carolina Panthers made it to the Super Bowl and, by the Sunday of the big game, resistance was futile. I bought a 16-ounce block of Velveeta cheese product and glanced at a few online recipes. There are literally (and I don't use that word lightly) a bazillion ways to make Ro-Tel cheese dip. Here is mine, which I call Crockpot Queso.

XOXO,
Amy

Crockpot Queso

1 pound lean ground beef
1 onion, diced
2 cloves of garlic, minced
1/2 tablespoon taco seasoning
16-ounce block of Velveeta, cubes
2 cans of Ro-Tel Tomatoes & Green Chilies, undrained (I recommend the No Salt Added variety as the Velveeta has plenty of sodium.)
1/2 to 1 tablespoon canned, diced jalapenos (I use 1/2 heaping tablepoon of the HOT variety)

Fry beef with onion, garlic and taco seasoning. Drain and place in crockpot.

Add all other ingredients to crockpot and cook on low for 2-3 hours or until cheese is melted. Serve with tortilla chips. Keep Crockpot Queso on low while serving.

Leftovers can be refrigerated and reheated.

Brie Cranberry Pizza

I got this recipe more than 15 years ago from a coworker, Sally, at the Kentucky newspaper where I met my husband. The original recipe calls for canned whole berry cranberry sauce, but in recent years I have instead used my homemade Spiced Cranberry Sauce, leftover from Thanksgiving.

Brie Cranberry Pizza is the perfect holiday party or book club gathering nosh -- either as appetizer or dessert. I last made this on New Year's eve as a precursor to our main meal -- a twist on the French classic coq au vin, which you will read all about very soon.

XOXO,
Amy

Brie Cranberry Pizza

8 ounce tube of crescent rolls (I typically used the reduced fat kind.)
8 ounces of brie, rind removed and cut into 1/2-inch cubes
3/4 cup whole berry cranberry sauce, canned  or Amy's Spiced Cranberry Sauce
1/2 cup chopped pecans

Heat oven to 375 degrees. Lightly spray bottom of 12-inch pizza pan or 9" X 13" glass baking dish. Unroll dough and press into pan or dish by tips. Bake for 5-8 minutes, until golden. Remove from oven and sprinkle with cheese. Spoon cranberry sauce over dough and cheese. Top with pecans. Bake for 6-10 minutes, until cheese is melted. Cool for 5 minutes before cutting.

Prosciutto-Wrapped Asparagus Spears

You know what goes nicely with Andrea's Buttermilk Spoonbread? You know what would make a tasty appetizer?

Prosciutto-Wrapped Asparagus Spears.

Cooking really can be that simple, my friends.

I made this combo for dinner the other night and it reminded me of a grown-up version of breakfast for dinner. Truthfully, my husband hates breakfast for dinner (a.k.a. brinner), so this was a genius move on my part.

XOXO,
Amy

Prosciutto-Wrapped Asparagus Spears

Equal number of asparagus spears and prosciutto slices
Melted butter or olive oil, couple tablespoons

Preheat oven to 375 degrees.

Trim asparagus. My mom has a friend who taught her how to trim the right amount and I think of Mom's friend every time I make asparagus. So with your sharp knife start at the very bottom of the asparagus and tap your way toward the top until you feel a slight give. When you feel the give, that's where you cut.

Wrap one piece of prosciutto around each stalk.

Brush each stalk with melted butter or olive oil.

Place in oven until asparagus is roasted and prosciutto is crispy, about five minutes.

Peanut Butter Energy Bites

I'm pretty sure my son is the pickiest eater in the history of picky eaters. Here are the things he will eat:

• Creamy Peanut Butter (Only eaten if he can lick it off a honey wheat pretzel. Please note: he doesn't eat the pretzel itself; it's merely a vehicle.)
• Saltines (Don't even try to give the kid Ritz. He eats only square-shaped crackers.)
• Annie's White Cheddar Bunnies (Not the orange ones. This I learned after purchasing a lifetime supply of the orange ones at Costco.)
• Macaroni and Cheese (Must be from a box.)
• Mashed Potatoes (Must be instant. Seriously.)
• Apples, Bananas, Melon, Grapes (Preferably purple.)
• Anything in a squeezie pouch. (As an experiment I once served him squash and a squash squeezie pouch in the same meal. He ate the pouch and refused to touch the stuff on his plate. Try explaining the irony to a three-year-old.)
• Noodles (Served plain. Don't consider adding sauce.)
• Oatmeal (He would eat oatmeal for breakfast, lunch, and dinner if I let him.)
• SWEETS (Cupcakes! Ice cream! Cake! Cookies! Chocolate! The boy knows the good stuff.)

On a whim I decided to enlist his help in whipping up these Peanut Butter Energy Bites. They contained three of his food groups, so I thought there was a chance he'd try them. And, glory be, he did. And...he liked them! 

Guess what we're having for lunch every day now. 

Let's get cooking!

Erin

Peanut Butter Energy Bites
Adapted from Get Creative Juices
About 24 bites

1 cup old-fashioned oats
1/2 cup peanut butter
1/2 cup semi-sweet chocolate chips
1/3 cup finely chopped toasted pecans
1/3 cup sweetened shredded coconut
1/4 cup honey
2 tablespoons chia seeds
1 teaspoon vanilla

Place all ingredients in a large bowl and stir together until everything is evenly combined. Roll into 1" balls and place on a parchment- or waxed paper-lined baking sheet. Refrigerate until set, about 1-2 hours. Store in the refrigerator.

P.S. If at all possible, enlist the help of your adorable kid in making Peanut Butter Energy Bites. Here's mine, making his "CHEESE!" face. (Also pictured, my very messy house. Real life here, people.)

Chickpea Salad

My husband has been known to lament on Facebook that some days he has quinoa salad for lunch and chickpea salad for dinner. Geez, there I go again, trying to keep us all healthy.

But if Jeff is being honest, he loves it. After all, he's always picking up quinoa at the store and whenever I haven't made this chickpea salad in a while, he drops some subtle hints. Hey, we have lots of cans of chickpeas in the pantry. Why don't you make chickpea salad?

This recipe is adapted from my favorite vegan cookbook -- The Oh She Glows Cookbook by Angela Liddon. I have made the vegennaise (that's "mayo" without the oil and egg) Angela calls for in this recipe just once. Sorry, Angela, but some things taste better with mayo -- Duke's mayo to be precise. Also, I don't put in as much dill pickle as Angela calls for, because it makes the salad (mine, anyway) too wet. I also add carrot. And I always double the recipe, because the chopping takes some serious time, so why not make more while I'm at it? And besides I love my hubby.

XOXO,
Amy

PS: You will see later this week that one of my kiddos likes chickpea salad in her school lunch. Bless her.

Chickpea Salad
Adapted from The Oh She Glows Cookbook

2 (15-ounce) cans of chickpeas, drained and rinsed
4 stalks celery, finely chopped
3-6 green onions, thinly sliced
2 carrots, finely diced
1-2 dill pickle spears, seeded and finely diced
2 bell peppers, each one a different color, finely chopped
4-6 tablespoons mayonnaise
2 cloves garlic, minced
1 tablespoon yellow mustard
4 teaspoons dill
1-2 tablespoons lemon juice
1/2 teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
Toasted bread, crackers, or lettuce for serving

Put chickpeas in a large bowl and mash with a potato masher until some of the chickpeas appear flaky in texture and others are still whole or mostly whole. Combine all other ingredients, adjusting mayo, mustard, salt and pepper to your taste.

Serve this salad with toasted bread, crackers, lettuce -- or eat plain.

Hungarian Sour Cream Cucumber Salad

We grew cucumbers! It only took two and a half months from seeds to cukes, but we did it!

Just before we harvested our first cukes from our Tower Garden, I asked friends on Facebook for their favorite recipes. My friend Brian suggested a sour cream cucumber salad and several friends backed that up. Apparently, this is a quintessential Southern summertime dish. While I have lived in Charlotte for the past 12 years and have also lived in Birmingham, Alabama, and Lexington, Kentucky, I had no idea! Definitely making this again!

XOXO,
Amy

PS: I added Hungarian to the name, because I saw other versions of this salad use that in the recipe phrase AND the hubby and I just visited -- and loved -- Budapest!

Hungarian Sour Cream Cucumber Salad
Inspired by Tasteofhome.com

1/2 cup sour cream (I use light)
3 tablespoons white vinegar
1 tablespoon white sugar
Ground pepper to taste
3-4 cucumbers, peeled (if desired) and thinly sliced
1 small sweet onion or 1/2 Vidalia onion, thinly sliced
Dill to taste

In a large bowl, whisk together the sour cream, vinegar, sugar and pepper. Add the cucumbers and onion, tossing to coat. Cover and refrigerate for at least four hours. Top with dill and serve.

Note: When preparing this for a dinner party Chez George, I forgot to read the recipe sufficiently in advance, so I didn't know about the fridge time. The salad was able to sit in the fridge for only about an hour. It still tasted good, but it was definitely better the next day. Sometimes things just have to marinate.

Here is my younger daughter Penny, who harvested our first cucumbers from our Tower Garden.

Shrimp Salad

During our kitchen renovation, my family relied at times on prepared foods from the fresh bar at our grocery store. One of the items we tried: shrimp salad. I'd never made shrimp salad but recently got a hankering to do so. The steamy temps in Charlotte had me craving something light and I had lettuce to pick from my new tower garden.

Sometimes I like to sample two or three salads at a meal. With this shrimp salad, I'd be tempted to also try Cucumber Sesame Salad and Grilled Peach Salad with Goat Cheese.

XOXO,
Amy

Shrimp Salad
Adapted from Food.com

1 pound cooked shrimp, peeled and deveined (40-50 count recommended)
1/3 to 1/2 cup mayonnaise
2 celery stalks, finely chopped
1 1/2 carrots, diced small
1/4 cup onion, finely diced
2 teaspoons Old Bay Seasoning
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
Lettuce or sandwich rolls for serving

Cut shrimp in half (if desired--depends on personal preference). Combine shrimp with rest of ingredients. Note on the mayo: 1/3 cup will probably be enough. Start with that and you can always add more.

Chill for one hour. Serve on top of lettuce or inside sandwich rolls.

Deviled Egg Sampler

I recently overbought on the egg front. What to do? Make deviled eggs, of course. Plenty of other good reasons to whip up deviled eggs, too. I love using my pretty deviled egg plate. Plus, my older daughter Lucy recently discovered a love of deviled eggs; she ate like six at a wedding reception.

What's better than deviled eggs? A deviled egg sampler, of course. In mine: traditional, poppy seed and curried.

Mmm. Mmm. Mmm.

At top: curried. On right: traditional. On left: poppy seed.

My favorite in this sampler: the curried. Anyone who knows me and my love of Indian food would  not be shocked. Lucy plopped two of the traditional style in her mouth in about five seconds. Penny went for poppy seed. The hubby tried them all and remains a traditionalist at heart.

I bet you will come up with varieties we haven't even thought of.

XOXO,
Amy

Deviled Egg Sampler
8 eggs, hard boiled (See directions below)
Salt
1 teaspoon ground mustard, divided in half
1/2 teaspoon curry powder
1/2 teaspoon poppy seeds
3 tablespoons mayonnaise, divided in thirds

First, prepare the hard boiled eggs with this fool-proof method.

Take eggs out of fridge, so they start to come closer to room temperature. Add salt to a pot of water and boil. When water is boiling rapidly, use a slotted spoon to place each egg in the pot. Reduce to a moderate boil and cook eggs for 10 minutes. This timing is what ensures that the eggs are not overcooked; the yellow part of the eggs stays yellow and doesn't turn that gross green color around the edges.

Just before the egg time is up, fill a bowl with ice and cold water. When time is up, use a slotted spoon to gently remove each egg from the hot water and place in the bowl of ice and cold water. This last step ensures that  the eggs will stay nicely intact when you peel them.

Peel eggs immediately or drain water and place in fridge until you are ready to make your deviled eggs. I get better results if I peel immediately. I always make eight eggs to yield 12 deviled egg halves. By making eight eggs, I have enough eggs yolks to fill 12 halves and if I wreck two of the egg whites it's no big deal.

After you peel the eggs, slice in half and scoop out the insides. Divide the yolks evenly into three bowls. Add a bit of salt (to taste) to each bowl.

For traditional deviled eggs, add half a teaspoon of ground mustard and one tablespoon of mayonnaise to one bowl with egg yolk and salt. Combine/mash with a fork. Fill four eggs and top with paprika.

For poppy seed deviled eggs, prepare the a bowl as you did for traditional eggs and add half a teaspoon of poppy seeds. Combine ingredients. Fill four eggs.

For curried deviled eggs, add half a teaspoon of curry powder and a tablespoon of mayonnaise to  the third bowl with egg yolks and salt. Combine ingredients. Fill  four eggs and top with garam masala.

Eat immediately.

PS: A word on the mayonnaise. If you are using store-bought and you live in the South, you use Duke's. All other brands are lame.

Amy's Guacamole

When Andrea wrote of her family's love for tacos and her DIY Taco Seasoning, I got a craving for my guacamole. I make this guacamole a lot, especially in the summer. It is one thing that everyone in my family loves. I'd make it more, but none of us has any self control. We all basically stuff our faces. You have been warned.

XOXO,
Amy

PS: The garlic is what makes my guac different from others. Feel free to make this your own. Maybe add cilantro or raw onions. Maybe use homemade salsa if that's in your wheelhouse and you have the time.

Amy's Guacamole

Avocados
Garlic
Salsa (your favorite jarred variety)
Kosher salt
Lime (Lemon will do if you are out of limes)

NOTE: All quantities are approximate. How much you use of anything depends on your own taste and how many you are feeding.

Peel 3-4 avocados and place in bowl. Add 1-2 cloves of minced garlic. Add kosher salt and salsa to our liking. Add juice of one half or whole lime. Mash and  combine using a potato masher. Taste and adjust the seasonings -- namely salt and lime juice -- as needed.

When I made this guac last week, my older daughter Lucy was my helper. She insisted on taking what she called the "transition pictures," which show the various steps in the prep. Here they are.